Sessions are scheduled for both midweek and long weekends in May, June, August, and September of 2018, in order to accommodate ALL availabilities.

Vermont overflows with local and artisanal food, produced throughout the state in the summer. "Dig In" and become a part of the original “farm to table” movement.

We'll sample locally raised produce, dairy, and meats, be introduced to local producers in their fields and barns, sheds and homes, and join in cooking memorable dinners with local ingredients,and cultivating life-long culinary friendships.

Our final dinner will be "al fresco" at the Des Marais 1200-acre farm (Pictured Above).